Abing Kakap
Spicy stewed fish fillets
Bahan-bahan:
ingredients:
500 g snapper fillets
1 tbsp lime juice
300 ml thick coconut milk (kental)
500 ml thin coconut milk (encer)
3 tbsp grated coconut, toasted
1 tbsp tamarind water
2 salam leaves
2 cm lengkuas/laos/galangal
1 lemongrass
1/2 tsp salt
1/2 tsp palm sugar
oil
Haluskan:
bumbu:
7 shallots
5 cloves garlic
3 kemiri nuts, roasted
1/2 tsp ketumbar, roasted
2 cm jahe/ginger
9 dried red lomboks, soaked
Cara membuat:
preparation:
Rub the fish with the lime juice and salt and let it marinate for 15 minutes. Rinse afterwards. Cut the fillets into pieces. Puree the coconut. Pound or grind the ingredients for the bumbu into a fine paste.
Heat some oil in a pan and sauté the bumbu together with the salam, serai, and lengkuas for 5 minutes. Then add the grated coconut and the thin coconut milk and bring to a boil while stirring.
Then add the fish, the asam water, and the palm sugar and continue cooking over low heat. Next, add the thick coconut milk and cook until done and the sauce has thickened. Serve.